Best Brunch recipes

Brunch type of meetings are becoming more and more popular, but to prepare perfect Benedicts is not enough anymore. These are my savoury, sweets and drinks recipes which are suitable for brunch.


Hummus and Veggies brunch bowl

Lemony dressing ingredients:

  1. Heat avocado or olive oil in a large pan over medium-high heat. Add chopped asparagus and saute for 5 minutes, occasionally stirring until it is tender. Remove the pan from heat and set aside.
  2. Mix all lemony dressing ingredients in a bowl.
  3. In that time, in a large bowl, mix the kale and lemony dressing. Massage the dressing into the kale with hands until the leaves are softened. Add to the bowl the Brussels sprouts, quinoa, and prepared asparagus, and combine it.
  4. To create a beautiful brunch bowl, smear a spoonful of hummus along the side of each bowl. Then add the kale salad to the bowls, top with avocado, egg, and garnish with your desired seeds.
hummus - brunch recipes

Chard and Gruyère Eggs in the Hole

  1. Start with preheating your oven to 425°F(200 °C) and spray a baking sheet with cooking spray.
  2. With a round cookie cutter, cut holes from centres of bread slices. Arrange bread on a prepared baking sheet. Bake for 5 min or until slightly dry, turning the bread over halfway through.
  3. In a skillet, melt butter on medium. Then, add chard and salt; cook it for10 minutes or until it’s crispy. Then, divide chard among bread slices, spread it around holes. To each hole add egg; each top with the pinch of salt and pepper. Sprinkle with cheese with chard and cutouts.
  4. Bake eggs until whites are set but yolks are a bit runny.

Curry-Avocado Crispy Egg Toast

  1. Firstly, crack 1 egg into a nonstick skillet, heat olive oil on medium-high until very hot, carefully add eggs. Cook until whites are crispy around edges and set around yolks. Season it with pinch salt and pepper.
  2. In a small dry skillet, toast the curry powder until fragrant. Stir into 2 tbsp olive oil and then set aside. Mash avocado with some lime juice and salt. Toast 2 slices of bread (any type you like). Top each with avocado mash and 1 crispy egg, sprinkle chopped cilantro. Drizzle with curry oil. Tasty!
brunch recipe - avocado toast

Ham and cheese sandwich

  1. At first, preheat waffle iron to medium-high heat. Oil the top and bottom of the waffle iron.
  2. Heat olive oil in a skillet over medium-high heat. Add eggs while whisking, until they just begin to set; season it with salt and pepper. Continue cooking until it’s thickened, set aside.
  3. Place bread into the waffle iron and top with cheese, ham, egg. Close gently and cook until it’s golden brown and crispy.
brunch recipe - ham sandwich

Sweet Potato Kale Frittata

  1. Start with preheating oven to 350 °F (180°C). Whisk together eggs, salt and pepper.
  2. Sauté sweet potatoes in hot oil in an ovenproof nonstick skillet over medium heat until potatoes are tender and golden; remove and keep warm.
  3. Also, Sauté kale and onions with garlic in 1 tbsp oil until kale is wilted and tender; stir in potatoes. Then, pour egg mixture evenly over all vegetables, and cook for 3 more minutes. Sprinkle egg mixture with some goat cheese.
  4. Bake in the oven for 10 to 14 minutes or until set.

Burrata Caprese waffles

  1. At first, preheat waffle iron and oven to 250ºF (120 ºC).
  2. Then, in a bowl, whisk together the flour, corn starch, cornmeal, sugar, baking powder, sea salt, and black pepper. In a bowl, whisk milk, eggs, olive oil, and apple cider vinegar. Then, add dry ingredients to wet, and whisk until there are no clumps remaining. Fold in parmesan cheese and basil.
  3. Place sliced tomatoes in a bowl and toss with olive oil and also lemon zest. Add burrata and sprinkle with flaky sea salt and freshly grounded pepper. Set aside.
  4. Make waffles, placing cooked waffles on a wire rack in the warm oven. Then when finished with all the batter, cut waffles in any shape you like.
  5. Add in torn basil leaves to tasty Caprese salad and toss again. Serve waffles with burrata Caprese salad and drizzled with olive oil and balsamic vinegar. Finish with some lemon zest and freshly cracked pepper.
caprese salad - brunch recipe

Easy egg & sausage brunch muffins

  1. 6 eggs
  2. 2 cups of milk
  3. 2 cups Seasoned Stuffing Mix
  4. 1 cup freshly shredded cheddar cheese divided
  5. 8 ounces (230 g) breakfast sausage cooked and finely chopped
  6. 1/2 tsp salt
  7. 1 tbsp roughly chopped parsley for garnishing
  1. Start with preheating oven to 350 ºF (180 ºC). Spray muffin pan with cooking spray and then set aside.
  2. In a bowl, beat the eggs and milk until it’s well combined. Add in salt, stuffing mix, then sausage and half of the cheese.
  3. Divide egg into the 12 muffin cups and top it with remaining cheese. Bake for about 25 minutes.
  4. Cool the muffins before using a knife to gently release them from the baking pan.
  5. Garnish with some parsley.
egg muffins - brunch recipe

Asparagus Shakshuka

  1. Start with dicing the shallot. Then, trim the ends of the asparagus and cut it into small pieces. Set aside.
  2. In a pan heated over medium heat, saute the prepared shallot and asparagus for about 5 minutes.
  3. Then, add the can of tomatoes, broth, salt, pepper, thyme and garlic. Mix everything and bring to a simmer.
  4. Simmer the sauce until most of the liquid has evaporated. The sauce has to be thick.
  5. Using a wooden spoon, make a well in the sauce and then crack eggs into it. Then, sprinkle the top with the reserved asparagus tips, scallions and some thyme leaves. Cook for 10-12 min (cover the pan).
  6. When egg yolks are still runny, season the top with some salt and pepper. Serve with some bread.
shakshuka - brunch recipe

Southwest avocado toast

  1. Mix together avocado, cilantro, lime, cayenne, red pepper flakes and salt and pepper until mashed.
  2. Spread half of the mixture on each of your toast.
  3. Then top with scrambled eggs and desired amount of salsa.
  4. Garnish it with cilantro if you wish.
brunch recipe - avocado toast

Maple glazed bacon

  1. At first, place bacon on a metal baking rack and set on a foil-lined baking sheet.
  2. Bake in a 375 ºF ( 190 ºC ) oven until the bacon has started to crisp. Cooking time will vary according to the oven.
  3. Remove the bacon from oven and brush it with maple syrup.
  4. Bake for an extra 5 minutes until maple syrup starts to caramelize.
brunch recipe - bacon


Banana Bread Flapjacks

  1. Firstly, stir together flour, pecans, baking powder, sugar, salt, and baking soda in a bowl. Whisk together buttermilk, banana, eggs, and butter in a separate bowl. Then, add flour mixture to buttermilk mixture and stir until mixed.
  2. Heat nonstick skillet over medium heat, butter. Pour about 1/4 cup batter for each pancake on the griddle. Continue, cook until tops are covered with bubbles and edges look quite dry. Turn and cook until plump. Place pancakes in a single layer on a baking sheet, and keep it warm in a 175°F ( 80ºC ) oven up to 30 minutes.
  3. Serve with maple syrup, toasted pecans, and some sliced bananas.

Brie & Apple Tart

  1. At first, preheat oven to 400°F ( 200ºC ). On large sheet parchment, roll pastry. Fold 1/2 inch of edges to form a rim. With a fork, poke holes all over pastry sheet.
  2. Arrange Brie in a single layer on a pastry. Top it with apple and sprinkle 1/8 tsp each salt and pepper all over the apple. Slide parchment onto cookie sheet. Bake 30 minutes or until it is deep golden brown.
  3. Drizzle all over the tart with honey. Garnish it with almonds and pomegranate seeds.
apple tart - brunch recipes

Cinnamon Rolls

  1. Firstly, in a small saucepan, heat 1/2 cup milk and about 1/2 cup water on medium-low heat until it is warm but not too hot to touch.
  2. Meanwhile, in a large bowl, whisk together the yeast, flour, and 2 tbsp granulated sugar. Stir in the warm milk mixture. Cover it and set aside until thickened and foamy, about 15 min.
  3. Combine in the salt and 1/4 cup melted butter. Gradually mix in the remaining 2 cups flour. Cover and let rise until doubled in size, about 1 hour.
  4. Meanwhile, lightly coat a 9- by 13-inch pan with oil. Line the pan with parchment, leaving a 3-inch overhang on the 2 long sides; coat the parchment. In a small bowl, combine the brown sugar, cinnamon, and the remaining 2 tablespoons granulated sugar.
  5. Punch down the dough. Turn out onto a floured surface and knead until it comes together. Roll into a 9- by 12-inch rectangle. Spread with the 1/4 cup softened butter and sprinkle with the cinnamon-sugar mixture. Starting from the long side, roll the dough into a tight log, pinching the seam to seal.
  6. Slide a long piece of unflavored dental floss under the log of dough about 1 inch from the end. Holding the thread taut, lift the ends and cross to cut off a piece of dough. Repeat to cut twelve 1-inch-thick rolls. Transfer the rolls cut-side up to the prepared pan, spacing them equally. Cover and let rise until the rolls are touching, about 20 minutes.
  7. Meanwhile, heat the oven to 375 ºF ( 190ºC ). Bake the rolls until puffed and lightly golden brown, 25 to 27 minutes.
  8. During the last 5 minutes of cooking, in a small saucepan, whisk together the confectioners’ sugar, vanilla, remaining 2 tablespoons milk, and remaining 1 tablespoon butter and cook over low heat until smooth, 2 minutes. Drizzle over the cinnamon rolls.
brunch recipe - cinnamon rolls

Raspberry “Cheesecake” French Toast

  1. Firstly, start with the mixer on medium speed, beat cream cheese with vanilla until smooth. Stir in raspberry jam.
  2. In a large shallow dish, whisk milk, eggs, and cinnamon.
  3. Spread cheese mixture on one side of brioche slices. Divide raspberries among 4 slices; top with remaining slices, pressing to make 4 sandwiches.
  4. Heat a 12″ nonstick skillet on medium; spray with cooking spray. Dip sandwiches into the egg mixture, turning to soak both sides. Place two sandwiches in skillet; cook 2 to 3 minutes per side or until golden brown.
  5. Transfer to a plate; keep warm in the oven at 200 ºF (90 ºC ) while cooking remaining sandwiches. Dust with confectioners’ sugar; serve with maple syrup and more raspberries.
french toast - brunch recipes

Walnut and Banana pancakes

  1. Preheat a large frying pan on medium-high. Turn the oven to 200ºF (90 ºC) or warm.
  2. In a medium bowl, combine the flour, sugar, baking powder, and salt. In a small bowl, whisk the melted butter, eggs, and milk to combine. Add the wet ingredients to the dry and whisk until combined.
  3. Place a dab of butter into the pan, and swirl it around to coat. Pour or scoop a quarter cup of batter onto the pan. Cook three pancakes at a time. Once you see tiny bubbles start to form, flip the pancakes and continue cooking for 1 minute or until brown. Place the pancakes in the oven to keep warm.
  4. Once all of the pancakes are cooked, wipe the frying pan clean. The temp of the burner should still be set to medium-high from the pancakes.
  5. Place 2 tbsp of butter into the pan and heat until it begins to bubble. Stir in the brown sugar. Add the vanilla and the milk slowly. The sugar will pop and sizzle. Stir until you have a nice thin caramel. Add the sliced bananas and walnuts and coat with the caramel sauce. Continue cooking for a few minutes until the sauce has thickened slightly and the bananas are soft.
  6. Top the pancakes with the bananas foster, and serve warm.
brunch recipe - banana pancakes

Cookies and cream puff pastry doughnuts

  1. Heat about 3 to 4 inches of oil over medium-low heat in a large potted fitted with a candy thermometer. You want the oil to be about 350 ºF ( 180 ºC ), not higher.
  2. Take the sheets of puff pastry (they will most likely be folded into thirds) and slice them on the seems. Each sheet will be cut into thirds. Once they are separate, brush one side of the cut piece with the beaten egg. Place a second piece on top of that, and brush it with beaten egg. Place the third piece on top. Gently press so they stick together. Repeat with remaining sheets – you should have 4 long rectangles now that have 3 sheets stacked in each.
  3. Using a biscuit or doughnut cutter, cut holes in the stack. You will probably get 3 doughnuts from each (feel free to fry the scraps as they are also delish!). Cut a hole in the centre – I actually use an apple corer for this part, but anything that can cut a hole right in the centre will do.
  4. Fry your doughnuts 2 to 3 at a time (no more as it will lower the oil temp) until they are golden and puffed, about 2 to 3 minutes each. Place on a paper towel to drain excess grease and repeat with remaining pastry.
  5. To make the glaze, whisk together the sugar, cream, milk and extract. The mixture may look lumpy at first but just continue to stir and it will come together – I tend to stir to 3 to 5 minutes. If it’s too thick for dipping, add more milk 1 tablespoon at a time. If it becomes too liquidy, add more sugar 1/4 cup at a time.
  6. Dip each doughnut in the glaze and sprinkle with the crushed cookies. Serve immediately.
  7. Note: you can also make more doughnuts by not stacking the pasty – they will still be delicious, just not as high and flakey.
brunch recipes - doughnuts

Overnight baked French toast

  1. Grease a 13×9-inch baking dish with nonstick cooking spray and set aside.
  2. In a large bowl, whisk together eggs, milk, 1 teaspoon cinnamon, granulated sugar, vanilla and salt.
  3. Dip the bread slices in the egg mixture to coat (let them soak for a few seconds) and arrange side by side in the baking dish.
  4. Pour remaining egg mixture evenly over the bread.
  5. In a small bowl, whisk together brown sugar and 1 tablespoon cinnamon. Sprinkle evenly over the bread.
  6. Cover tightly with foil or plastic wrap and refrigerate overnight or for at least 4 hours before baking.
  7. To bake:
  8. Preheat oven to 350 ºF ( 180ºC ).
  9. Remove casserole from the refrigerator and slide into the oven.
  10. Bake covered for 40-45 minutes or until golden. For a more golden and crunchy top, remove the foil halfway through.
  11. Serve immediately, dusted with powdered sugar or topped with warm maple syrup.
brunch recipes - french toast


Pineapple strawberry mimosa

  • Fresh strawberries
  • Pineapple juice
  • Bottle of champagne or prosecco (chilled)
  • Fresh pineapple (optional, for garnish)
  1. First, add 2 fresh strawberries without stem, to the bottom of a champagne flute
  2. Muddle strawberries until desired consistency
  3. Then add Champagne or prosecco
  4. Top with the desired amount of pineapple juice
  5. Garnish glasses also with pineapple or strawberry
Brunch recipe - pineapple mimosa

Raspberry Mango Spring Sangria

  • ½ cup (130 ml) water
  • ½ cup (100 g) granulated sugar
  • 12 oz. (340 g) raspberries
  • 1/3 fresh mint
  • 1 mango, diced in ½ cubes
  • ¼ cup lime juice
  • 2 limes, sliced
  • 750 ml sauvignon blanc
  1. Firstly, in a saucepan over medium heat, warm the water and also sugar together. It will make the simple sugar syrup. Then heat until the sugar has dissolved and remove from the heat, and let it cool.
  2. In a glass, muddle the mint with half a cup of the raspberries and also set aside.
  3. Juice the limes and pour juices into a pitcher.
  4. In the same pitcher, add the raspberry-mint mixture which you just prepared, diced mango, lime and fresh raspberries.
  5. Add the sauvignon blanc into the prepared mixture.
  6. Add the sugar syrup to the mixture, then mix it up and refrigerate for at least 10 hours or even overnight.
  7. Serve chilled, and you can enjoy with any type of fruit and mint!
Bruch recipe - mimosa with mango

Pineapple mint Prosecco punch

  1. Firstly, to a 2.5-quart pitcher add some pineapple, lemon slices, orange slices, and mint sprigs to the pitcher.
  2. Then, pour in the bottle of Prosecco. Add in the pineapple, orange, and lemon juices and stir to combine.
  3. Fill wine glasses with ice and pour in the prepared punch. Garnish it with a chunk of pineapple.
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Brunch recipes from savory to sweet #toyoupiter